Garlicky Greek yogurt tzatziki sauce forms the creamy base of this potato salad; a healthier, more protein-packed spin on the traditional mayo. Add kalamata olives, cherry tomatoes, red onions, and cucumber for fun and refreshing summer salad.
Yield: 6-8 servings
2 1/2poundsred potatoes
1/4cup2 ounces crumbled feta cheese (optional)
Tzatziki sauce dressing:
1 1/2cupsplain Greek yogurtI use full fat, but lower fat should work fine too
Set a large pot of water over high heat. Add the potatoes. Bring to a boil. Cook until the potatoes are fork-tender, about 20 minutes. Drain and rinse with cool water; set aside to cool.
While the potatoes are cooking, chop the other veggies and make the sauce.
To make the sauce, add all sauce ingredients to a medium bowl and mix thoroughly. Set aside. If you're not making the salad right away, refrigerate in an airtight container until ready to use.
Assemble the salad. Once the potatoes are cool enough to chop, cut into 3/4-inch chunks and add to a large salad bowl. Add the onion, cucumber, tomatoes, and olives. Add the sauce and toss gently until all of the veggies are coated. Sprinkle feta on top, if using. Serve.
May be made up to 24 hours ahead and stored in the refrigerator until ready to serve. After it sits for a bit, the salad may get a little watery at the bottom thanks to the cucumbers, but just give it a stir and you're good to go.